Ghoulish Petits Fours

Butter GlazeWhite Sheet Cake8 ounces semisweet chocolate, for eyes and mouth Confectioners” Sugar Icing: 1 1/2 cups unsalted butter, (3 sticks), room temperature 3 pounds confectioners” sugar 3/4 teaspoon salt 3 tablespoons pure vanilla extract 3/4 cup milk, plus more if needed Butter Glaze: 2 1/2 cups sifted confectioners” sugar 1/2 cup (1 stick) unsalted butter 5 tablespoons milk White Sheet Cake: 1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature, plus more for baking sheet and wire rack 4 1/2 cups sifted cake flour (not self-rising), plus more for baking sheet 2 tablespoons baking powder 3/4 teaspoon salt 1 1/2 cups milk 1 1/2 tablespoons pure vanilla extract 2 1/4 cups sugar 7 large egg whites Directions: Confectioners” Sugar Icing: 1) In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar until well combined. Add salt, vanilla, and milk; beat until icing is smooth and creamy.